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Spicy Moroccan lamb burgers

We love this Moroccan-spiced version of a classic lamb burger. Instead of the usual tzatziki topping it uses a harissa-laced fat-free yoghurt sauce, which has a great combination of hot and cool tastes.

Serves 4
Cooks in
Difficulty Easy
Tom KerridgeMain

Ingredients

For the lamb burgers

1 large courgette, grated 100g peeled and grated carrot (about 1 large)

500g lean lamb mince (20% fat)

1 tsp bicarbonate of soda

1 large free-range egg, lightly beaten

30g fresh breadcrumbs 1 tbsp English mustard

1 tsp ground cinnamon

1 tbsp ras el hanout

1 tsp salt

1 tsp ground cumin 2 tsp dried mint

Freshly ground black pepper

Sunflower oil spray

 

For the harissa yoghurt

6 tbsp Greek yoghurt (0% fat)

2 tsp rose harissa paste

 

To serve

4 large wholemeal burger buns 1 large tomato, thickly sliced 2 little gem lettuce, leaves separated

Method

  1. Squeeze out any extra moisture from the grated courgette and carrot, then place in a bowl with all the other burger ingredients (apart from the spray oil), adding a generous grinding of pepper. Mix together thoroughly.
     
  2. Divide the mixture into 4 portions and shape into large, fairly thin burger patties. Chill in the fridge for at least 2 hours, or overnight.
     
  3. When you’re ready to cook your burgers, mix together the yoghurt and harissa and set aside. Halve and toast the wholemeal burger buns.
     
  4. Preheat the grill to high. Spray a baking tray a few times with oil and place the burgers on the tray. Spray the top of each burger a few times with oil. Cook under the hot grill for 5–6 minutes on each side, until nicely browned.
     
  5. Spread the harissa yoghurt on the bottom of each burger bun, add a burger, then top with a tomato slice and some lettuce. Pop the lid on and tuck in.
Recipe cta

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